Almond Flour Chocolate Chip Cookies

I think I say this every time I share new chocolate chip cookie here recipe but really, thesealmond flour chocolate chip cookies are without a doubt my new favourite. They’re soft, chewy and studded with little morsels of semi-sweet chocolatey goodness made entirely gluten and grain free with the use of almond flour.

Let’s bake!

How to Make: Almond Flour Chocolate Chip Cookies

Altogether this recipe requires only 8 ingredients to make and can be completed in easily under an hour. To begin, simply beat together your butter and sugars together in a large mixing bowl until you have a light and fluffy mixture using an electric or stand mixer. Continue by adding in the egg and vanilla and beat once more to fully mix it all together.

In a separate, smaller mixing bowl whisk together your dry ingredients: almond flour, baking soda and salt. Whisk well to evenly distribute the baking soda and salt throughout the flour and remove any stubborn lumps. Once mixed, add the flour mixture in with in with the butter mixture and mix once again to combine until a soft dough forms.

At this point all that’s left to do is stir in your chocolate chips, roll and bake. Use a tablespoon to scoop out a heaping tablespoon of dough and roll into little cookie dough balls. Place the dough on a lined or greased baking sheet about 2 inches apart. The cookies will spread slightly as they bake so it’s important to leave a little room in between.

Optional Tip: Just before baking I like to press a few additional chips in the dough balls as seen in the bottom picture just below. This is completely optional but it does give your finished cookies a little more of a bakehouse kind of look to them.

When you’re ready to go simply pop the cookies in the oven and bake for 10-11 minutes and that’s it! I prefer taking my cookies out at the 10 minute mark for more chewy centres. They do look slightly under baked at this point but continue cooking as they cool on the cookie sheet. If you’d prefer more crispy edges leave them in the full 11 minutes.

Final Tips, Substitutions and other Questions:

Can these be frozen?

Yes! Both the dough and the baked cookies can be frozen.

To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened place in a ziplock bag and store in the freezer for up to 3 months. When you’re ready for cookies simply bake from frozen – just add an extra 2-3 minutes to the overall bake time. You may also want to write down the date frozen as well as the bake temperature and time.

To freeze baked cookies: Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container – place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer. You can enjoy frozen cookies straight out of the freezer or allow them to thaw in the fridge overnight.

What’s the difference between almond flour and almond meal?

Though almond flour and almond meal are made from essentially the same thing (ground almond) there are a couple of key differenced between the two.

Almond flour is typically made with blanched (skinless) almonds into a more fine flour.

Almond meal is usually made with un blanched (skin on) almond into a more coarse flour.

Can I use almond meal instead of almond flour?

Yes! In many cases you cannot swap out almond meal/almond flour interchangeably but with these cookies you can.

Can I use another type of flour?

No. I tested this recipe multiple times using almond flour/meal. I can’t guarantee the same results if you use any other types of flours.

If you’re interested in making cookies with different types of flours there are plenty of other recipes on this site you might prefer instead.

Can I use coconut sugar?

Yes! If you wanted to make these with all coconut sugar your cookies will be more crispy and less chewy but it will still work. I prefer using a blend of brown and white sugar for the soft/chewy texture but you can swap those out of you’d prefer!

Can I make these with coconut oil?

No. I don’t recommend using coconut oil here as the cookies will spread too much. If you want to make them dairy free I recommend a good vegan butter substitute like Earth Balance Butter Spread.

I hope you enjoy these cookies as much as we have these past few weeks! If you have any more questions just let me know in the comments below!

Instructions

Preheat oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper. Set aside.

Cream together the butter and sugars in a large mixing bowl with an electric or stand mixer. Mix in the egg and vanilla. Stop and scrape down the sides of the bowl as needed.

In another small bowl whisk together the almond flour, baking soda and salt until combine. Add the dry ingredients to the sugar mixture and mix in on a low speed until a dough forms. Stir in the chocolate chips with a spoon or rubber spatula.

Scoop out heaping tablespoons of dough and roll into balls. Place on the prepared baking sheets about 2 inches apart leaving room for spreading.

Bake for 10-11 minutes until the edges have goldened slightly. At the 10 minute mark the cookies will still look a little under baked but will continue bake as they cool on the cookie sheet. If you prefer chewier cookies 10 minutes should be enough. If you want crispier edges bake 11 minutes

Allow the cookies to cool for a couple of minutes on the tray before moving them to a wire cooling rack. The cookies will come out of the oven puffed up but deflate as the cool.

Enjoy!

Notes

You can speed up the butter softening but warming it in the microwave for about 10 seconds.

To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened place in a ziplock bag and store in the freezer for up to 3 months. When you're ready for cookies simply bake from frozen - just add an extra 2-3 minutes to the overall bake time. You may also want to write down the date frozen as well as the bake temperature and time.

To freeze baked cookies: Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container - place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer. You can enjoy frozen cookies straight out of the freezer or allow them to thaw in the fridge overnight.

If you wanted to make these with all coconut sugar your cookies will be more crispy and less chewy but it will still work. I prefer using a blend of brown and white sugar for the soft/chewy texture but you can swap those out of you'd prefer!

You can use almond meal instead of almond flour

You can use a granulated sugar substitute like monk fruit sugar or erythritol (I've used swerve & monk fruit) in place of the white and brown sugar here for a low carb twist. The cookies won't spread as much though so make sure you flatten them out before baking.

Hi Kierstan! If you followed the directions exactly without making any substitutions the only thing I think it might be is maybe you add a little bit too much almond flour. If you measured using measuring cups instead of weigh everything out with a scale it’s possible you might have packed in the almond flour a little too tightly which could have been enough to keep these cookies from spreading

Hello! Thanks for the yummy recipe! I wondered if you could explain why my cookies ended up super flat and spread out/melding together? I wondered if it was because I made the dough, and then had to stick in the fridge to save for later to bake…. I let the dough sit out so it wouldn’t be quite so cold putting into oven. Just wondered if I botched it by doing this. They still taste great! Thanks!

Hi Catherine! Unless you had let the cookies sit out long enough that they started to actually heat up I don’t think that would have been the problem.

I’m wondering if maybe you needed to add a little bit more almond flour. When I was first testing these cookies I’d bake one cookie at a time to see if I needed adjustments and whenever they came out too flat I’d add more flour until I got the right amount. Measuring out dry ingredients can sometimes be tricky because it’s not exact. Unless you used a food scale to measure out the ingredients I think maybe you might have used just a little bit too little and that caused them to spread out.

If you plan on making these again I recommend baking 1 cookie to start out with and if it spreads too much while baking add another 1-2 tablespoons of flour and trying again.

Omg these are amazing. I substituted Extra Virgin Coconut oil for the butter and skipped out on the white sugar. Also substituted coconut sugar for the brown sugar. Oh wow I’m so impressed with this recipe 🙂 Perfect chocolate chip cookies with chocolate in every bite *swoon*

Hi Macoy! I haven’t tried this with any keto friendly sugar substitutes so I can’t say for sure but I do think that would work so long as you use a granulated type sweetener like erythritol. If you do try it out with another type of sweetener could you let me know how it goes?

That will work! You can substitute cane sugar for the other sugars in equal amounts, so you’ll only need 1 cup total. The texture will likely be a little less chewy without the brown sugar but other than that there should be any problem. Hope you like them!

These cookies were tasty and easy to make! If you’re looking for variations then try- Adding almond slices Adding coconut and raisin Did I mention you should probably make a double batch? Otherwise they won’t last the day

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